My Other Things

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Because Facebook refuses to make thumbnails of linked horizontal images, I upload each one manually here. It’s the only way to share Mimi & Eunice comics on FB, unfortunately.

We sent a sample of soy sauce of the brands Kikkoman and Lima to an external laboratory to determine gluten levels. In both samples the gluten content was below detection limit of 5ppm (see report). According to a new European legislation, which will only be fully implemented in 2012, gluten-free foodstuffs should contain less than 20 ppm gluten. The FDA also proposes a limit of 20 ppm. This means that our two tested products may be considered as gluten-free soy sauce. Link

I am not full blown celiac, but I’m definitely gluten sensitive (my grandfather had celiac disease – it’s common in Irish gene pools, apparently). I lived on a gluten-free diet for about a year, happily symptom-free, until I finally decided that living with the occasional skin rash, irritable bowel, and feeling-like-you’re-coming-down-with-the-flu symptoms was easier than actually trying to eat gluten-free. There’s just a LOT of food you just can’t eat – it’s difficult!! Though I think it’d be a lot easier now – there’s a lot of food market gluten-free on store shelves. And yes, I bought the special wheat-free special soy sauce, because I didn’t know the above news yet

At the time, I learned some news that made me happy: Jameson (irish whiskey), while made with wheat, was still gluten-free. The proteins probably don’t survive the fermentation/distillation process – which is probably the same reason that soy sauce is gluten-free.